Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients (for 2 people) :
-2 yellow tailed snapper (400gs each) or good sized butter fish or sea bass (scaled, trimmed and cleaned)Method: For starters you need to get acquainted with your fish so wash the fish thoroughly then squeeze and rub the lime all over.
-2 scotch bonnet chillies (one de-seeded and cut in thin strips)
-Knob of Butter
-100ml coconut milk
-2 sprigs of fresh thyme
-1 carrots (peeled and cut in thin strips)
-1 small potato (thinly sliced)
-1/2 christophine or butternut squash (peeled, heart/seeds removed and cut into thin slices)
-1/2 red onion (cut in half rings)
-1 garlic clove (chopped)
-1 tbsp pimento berries (or ground allspice)
-2 bay leaves
-1 spring onion (green part of stems only) battered with the back of a spoon to release flavour.
-4 tbsp vegetable oil
-100ml vegetable stock (optional)
-200g pack Tenderstem broccoli
Place the strips of chillies, one of the sprigs of thyme (leaf only) and the beaten spring onion inside the gut of the fish, close and set aside.
Lightly heat a large broad sauce pan and dissolve the oil, butter and coconut milk.
Add the bay leaves, garlic the other sprig of the thyme, christophine, red onions, potato, carrot and the other scotch bonnet chilli (whole).
Place the fish on top and cover the pan, cook for 3-5 minutes on each side on a low heat carefully turning them over.
Add the broccoli evenly on top and pour on the stock or if you don't want to use stock just add a little bit of water.
Use a mortyre and pestle to crack the pimento and sprinkle over the top.
Cook for further 5 minutes.
Season with salt and serve with rice & peas or plain rice.